CHICKEN SKIN TACO RECIPES
CHICKEN SKIN TACOS RECIPE - NYT COOKING
Nate Gutierrez, the chef and owner of Nate’s Taco Truck and Nate’s Taco Truck Stop in Richmond, Va., could not stop snacking on the skin left over from his roast chickens. So, he decided to make chicken skin crisp on his flattop and offer it in a taco. The chicken-skin tacos sell out whenever they are on the menu. This recipe is adapted from his work: chicken breasts are cooked, the skin crisped and the meat shredded, and the whole thing stuffed into a tortilla. Top at will.
Provided by Sarah Digregorio
Total Time 45 minutes
Yield 2 servings (2 to 4 tacos)
Number Of Ingredients 15
Steps:
- Heat the oven to 375 degrees. In a small bowl, combine the salt and spices. Rub the chicken breasts with the mixture. Roast until cooked through (160 degrees at the center) and the skin on the breast is crisp, about 30 minutes for boneless breasts, 45 minutes for bone-in. Remove from oven and cool. Pull browned skin from the chicken and cut into half-inch strips. Shred the meat, discarding any bones.
- Warm a skillet, preferably cast iron, over medium-high heat. Crisp the skin in the pan, 2 to 3 minutes.
- Fill tortillas with shredded chicken. If desired, top the chicken with shredded Colby Jack cheese, salsa, sour cream, and shredded romaine or with chopped cilantro and chopped white onion. Garnish with chicken skins, and serve with lime wedges.
CRISPY CHICKEN SKIN TACOS RECIPE | REAL SIMPLE
Choose the best quality poultry you can for this recipe—we like free-range organic birds whenever possible, but kosher chicken makes a good runner up. We cooked skin-on chicken thighs in a hot cast iron skillet until the skin was ultra crispy and the meat was just cooked through. The skin not only keeps the meat moist, but takes on a chip-like consistency that we think you’ll be adding to your tacos from here on out. If you can’t find boneless skin-on chicken thighs, you can remove the bones yourself. Just use a sharp paring knife to separate the bone from the meat. And don’t worry, your stomach can’t tell if it’s not perfect.
Provided by Robin Bashinsky
Total Time 30 minutes
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F. Season chicken all over with salt and pepper.
- Heat oil in a large cast-iron skillet over medium-high. Add chicken, skin side down, and cook until brown, about 5 minutes. Transfer skillet to the oven and roast until cooked through and skin is very crispy, 6 to 8 minutes more.
- Slice chicken and divide evenly among tortillas. Serve topped with Salsa Verde and cilantro.
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